This is another bento which I made yesterday. The front bento box contains rice sprinkled with roasted nori and sesame seeds, parsley, carrot and cucumber sticks, radish and rolled ham with chesse/carrot/cucumber.

The other bento box is filled with Korean fried chicken and store-bought fried potato and shrimps rolled with noodles.

I told you some time ago that I have been watching some Korean drama series and the last one I've watched is 'Boys over Flowers' - a drama series based on the Japanese manga Hana Yori Dango. I have to admit the story line is quite cheesy but it's addictive! Probably this is because I am actually simply a crazy romantic at heart ;).

One thing that caught my eyes in the series was the lunch box meals the main character made for her boyfriend. In Korean it's called Doshirak, which is basically the Korean version of Japanese bento boxes.

The doshirak made by Jan Di, the main character in 'Boys over Flowers' for her boyfriend, Goo Joon Pyo.

I tried to imitate Jan Di's doshirak today for fun :). As you can see yourself, mine doesn't look too similar to the one in the film, because my rolled omelet doesn't look as good and I didn't have broccoli for the greens and I wasn't sure either what exactly are in Jan Di's doshirak, such as the smiley face and the rolled thingies.

There are supposed to be three lunch boxes shown in the drama but I could only see two of them, that's why for the third lunch box I filled it with Korean Fried Chickenand the recipe is of course adapted from the highly popular website of Maangchi.

I hope you enjoy this slightly different bento of mine. If you like 'Boys Over Flowers', I hope you'll enjoy seeing this bento/doshirak too :)!

I made another bento today, isn't that great? I thought I would be too lazy to do so, but then I just did it. This time the bento box consists of two bear-shaped rice balls in penguin suits. I love the expression of the penguins...! I think I should make more penguins in the future because they're quite easy to make and they look adorable too :).

I also made chicken katsu to make my husband happy, because he loves chicken katsu or tonkatsu :).

By the way, I have had some people asking me how to make the ham/deli meat flower. If you're curious to know, please check my previous post here with the tutorial. If you look at 'Tutorials' under 'Labels' on the right, you'll find a few how-to tutorials. There are just six so far and some are not even so well-explained, but I hope they can be somehow helpful to people interested in bento making. When I have more time, I will try to make more bento tutorials, but it might still take some time because I am quite busy at the moment.

Have a great week ahead... - I am already longing for the weekend again (and it's not even over yet ;))!

The little seals don't really look like seals, don't you think? I forgot to add some whiskers ;). The seals are made out of fish balls and as usual, the eyes, nose and lips are made out of nori.

I had two pieces of shiu mai and chicken cordon bleu on top of a bed cabbage and carrot salad.

I have been watching Korean drama for a few weeks and got quite hooked *uuppss* ;), that's why I have not been so active in the blogging world. The ones I have watched so far are 'Personal Preference' and 'City Hunter' and at the moment I am watching 'Boys over Flower'. Korean drama can be long-winded and sometimes even annoying but it's got its own charm too and yes, the actor Lee Min Ho is sooo cute... ;)!! I don't usually mind much about male actors, or even men in general but he is really quite charming ;).

I have been quite busy this week, so I had no time to make any bento meals. I have not really had the motivation either to be honest. Well, I hope it's going to get better next week.

That's it for now. Have a great week ahead, everyone :)!

Another simple bento which I made yesterday: rice decorated with sour plum and sprinkled with toasted sesame seeds, tamagoyaki (Japanese omelet) and Malaysian-Indian beef curry.

I want to watch Totoro now, maybe I'll be inspired to make another Totoro bento after I watch the film ;). Enjoy the rest of your weekend :)!

The last time I made spaghetti Aglio Olio was around last year. I felt like making another version of this pasta after I ate a beautiful Japanese-style pasta - Spaghetti with Ebi mentaiko, in a Japanese restaurant during my holiday in Jakarta some time ago. The pasta was so simple but tasted heavenly...!

This spaghetti aglio olio with spicy ebi fry is inspired by the pasta which I had in Jakarta. Since I cannot find mentaiko (marinated pollock roe) here, I was looking for another spicy and creamy alternative - the answer was quite simple: spicy mayonnaise ;)! The Japanese love their mayo, so I thought, why shouldn't I give it a try?

I wasn't wrong, ebi fry (fried panko coated shrimps) with spicy mayo together with spaghetti aglio olio taste wonderful together! In Germany I always use the brand Thomi for mayonnaise. I think it has the closest consistency and flavour to Japanese mayonnaise. Thomi has got chili mayo too available in stores - and this chili mayo from Thomi is the mayo which I used. If you cannot find spicy mayo in your local supermarket, you can make your own spicy mayo by combining chili sauce (e.g Sriracha chili sauce) with, if possible, Japanese mayonnaise (e.g. Kewpie)

Ebi Fry

12 large shrimps

1 cup panko (Japanese bread crumbs)

1/4 cup flour

1 egg, beaten

1 tablespoon oyster sauce

Salt and pepper to taste

Instructions

Set the eggs, flour and bread crumbs in three different shallow bowls.

Add oyster sauce, salt and pepper to the egg bowl and mix well.

One at a time, dredge the shrimp in the flour, then dip in the egg mixture and coat with the bread crumbs.

Repeat step 3 one more time (optional).

Deep-fry the shrimps until golden brown.

Japanese-style Spaghetti Aglio Olio - serves 2

200 grams spaghetti, cooked to al dente

1/4 cup olive oil

1- 2 seeded bird's eye chilies, sliced thinly

3 - 4 cloves garlic, sliced thinly

2 tablespoons chopped green onions

1 tablespoon chopped parsley

1 teaspoon red pepper flakes

1 tablespoon soy sauce

Salt and black pepper to taste

Grated Parmesan cheese

Instructions

Combine olive oil, garlic, chili and red pepper flakes in a skillet and cook under low heat for 8 - 10 minutes. The garlic should be golden brown and not burned.

Toss in the cooked spaghetti and soy sauce and mix thoroughly that the pasta is well coated with the oil.

Sprinkle with Parmesan cheese.

Serve with ebi fry topped with spicy mayonnaise. You can also add other things such as cocktail shrimps, olives, sun-dried tomatoes, etc.

I have been craving for some sushi for a longer time and I knew that I wouldn't be able to sleep well tonight if I didn't get it today ;). I don't usually make sushi with raw salmon at home and I always let the professional sushi chefs do this job for me. One reason is because I don't really like to deal with fish in the kitchen and another reason is because I know that the sushi chefs can do it better than me :).

Strangely enough I got this urge to make sushi with raw salmon today. So I bought frozen salmon this morning, defrosted it and then cut it into long strips. I had to wear rubber gloves though, because I knew that I if I didn't I would have the imaginary feelings that my hands smelled like fish and in the end I would feel nauseated and refuse to eat the sushi ;). I am weird, I know...;)!

I was quite happy with the maki sushi, even the salmon maki tasted great. If you want to have my sushi recipe you can click this link here.

Nami from Just One Cookbook wrote a great post about prawn tempura with step-by-step pictures and instructions. I used instant tempura flour this time, but if you want to make tempura from scratch, do visit her site, it's worth it!